This is a great, simple and delicious risotto recipe. It is easy to prepare provided you are willing to spend the 20 or so minutes required to be standing by the stove top stirring. But the results are well worth the efforts.

Ready

• 8 cups chicken broth
• 2-3 cups champagne (cheap and sweet)
• 2 tablespoons butter
• 2 tablespoons olive oil
• ¼ pancetta or bacon (chopped into small pieces)
• 1 small to medium onion (chopped)
• 2 cups Arborio rice
• 3 pinches saffron threads
• 1 ear of corn (husked)
• 1-2 lbs Shrimp (peeled and deveined)
• Salt and pepper, to taste
• Italian parsley (chopped for garnish) (optional)

Set

• stock pot
• large Dutch oven, sauce pan, or saucepan with cover
• ladle

Go

1. In a stockpot, bring chicken broth and champagne to a simmer. Keep warm over low heat.
2. In a large saute pan, melt butter over medium heat.
3. Add pancetta (or bacon) and cook until crisp (about 5 minutes).
4. Add chopped onion and sauté until golden (about 5 minutes)
5. Add oil and rice and cook for 2 minutes, stirring to coat each grain.
6. When rice begins to make a crackling sound, add saffron threads.
7. Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid.
8. Add the remaining broth, 1 cup at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more.
9. After 10 minutes add corn to rice.
10. Periodically test the rice for doneness, it should be al dente but creamy. (stop adding stock when rice is done)
11. When rice is just about done add shrimp laying on top of the rice and last ladle of stock and cover until one side of shrimp is cooked and pink (about 5 minutes).
12. Turn shrimp so uncooked side is facing down. Cover and cook until done (about 5 minutes.
13. Remove risotto from heat, add salt and pepper and serve immediately .

What you should know

Feel free to improvise. I call for corn but you may want to leave them out or substitute english peas. It’s your call. Enjoy.